Classic Philly Cheesesteak
4 tablespoons Gil’s Double Garlic Olive Oil, divided
1 large onion, peeled and sliced
1/2 teaspoon San Fran Sea Salt
1lb sirloin steak, thinly sliced
1 1/2 teaspoons Cowboy Rub, plus a little extra for sprinkling
4 hoagie rolls, split
1 cup cheese whiz, warmed
Serve with suggestions:
Curly fries or French fries
Pickled Cherry Peppers or Peppadew Peppers
Heat 1 tbsp of garlic oil in a large skillet over medium-high heat. Once the oil is hot, add onions, spreading out in an even layer, and cook for 8-10 minutes or until slightly golden brown and soft. Season with salt, remove from the skillet, and set aside on a large plate.
Add another tbsp of oil to the skillet and return to medium-high heat. Add the steak (working in batches if necessary) and cook for 5-8 minutes or until browned and slightly crisp. Season with cowboy rub, remove from the skillet, and set aside on the plate with the onions.
Wipe the skillet clean with paper towels and add the remaining 2 tbsp of oil, working in batches if necessary. Once the oil is hot, place the rolls, split side down, into the skillet and toast for 1-2 minutes or until lightly golden.
Stuff toasted rolls with steak and onions, intermittently drizzling with warmed cheese whiz. Sprinkle cheesesteaks with a little cowboy rub and serve with fries and pickles on the side.